BUTTERMILK CHOCOLATE ACORN TEA BREAD
This is basically a giant brownie loaf, but the acorn adds a little something nuttier. It’s such a simple quick bread dessert. You can dress it up with nuts or raspberries or a light dusting of powdered sugar. You can also throw in some candy cane pieces for holidays, wrap it in parchment, and give it to your neighbors.
Servings: 1 Loaf
- ½ cup butter softened
- 1 cup packed light brown sugar
- ½ cup maple sugar or granulated sugar
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup bread flour
- ¾ cup acorn flour I used a darker valley oak acorn flour as opposed to the lighter white oak flour for this one
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Preheat oven to 325°.
Grease and flour a bread pan, using cocoa in place of flour.
In a large bowl, cream butter and sugars together until fluffy. Add egg, mix well, then add buttermilk and vanilla (the batter at this point might look a little curdled but it’s ok).
Sift in flours, cocoa, baking soda, baking powder, and salt and stir until just combined. Sifting is important because cocoa tends to be a little clumpy and you want to keep the batter smooth.
Pour batter into coated bread pan, and bake in oven for approximately 1 hour, until toothpick inserted comes out clean. Cool before inverting and removing from bread pan.